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- 1 cup long-grain rice (jasmine or basmati preferred) - 2 cups vegetable broth - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 3 cloves garlic (minced) - 8 ounces cremini mushrooms (sliced) - 1 small onion (finely chopped) - 1 teaspoon fresh thyme or ½ teaspoon dried thyme - Salt and pepper - Fresh parsley (for garnishing) - Optional: Grated Parmesan cheese Gathering the right ingredients is key for great garlic butter mushroom rice. Start with long-grain rice, like jasmine or basmati. It adds a lovely texture. The vegetable broth gives a rich flavor, so don’t skip it! I use unsalted butter and olive oil to create a golden base. Garlic brings a warm aroma, while cremini mushrooms add depth. Finely chopped onion adds sweetness. Fresh or dried thyme ties everything together with a hint of earthiness. Don’t forget to season with salt and pepper. Fresh parsley brightens the dish as a garnish. Grated Parmesan cheese is optional but adds a delightful creaminess. Each ingredient plays a role in making this dish comforting and delicious. {{ingredient_image_1}} Rinsing the rice is key for fluffiness. Simply place 1 cup of long-grain rice in a fine mesh strainer. Rinse it under cold water until the water runs clear. This step removes excess starch, which can make the rice sticky. Next, cook the rice in vegetable broth. Pour 2 cups of vegetable broth into a medium saucepan. Bring it to a boil. Once boiling, add the rinsed rice. Stir briefly to mix. Then, reduce the heat to low. Cover the pan and let it simmer for about 15 to 20 minutes. The rice will absorb the broth and become tender. While the rice cooks, let's sauté the mushroom mixture. Start by heating 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a pan over medium heat. Once the butter melts, add 1 small finely chopped onion. Cook it for 3 to 4 minutes until it turns translucent. Then, add 3 cloves of minced garlic and 8 ounces of sliced cremini mushrooms. Cook for 5 to 6 minutes, stirring occasionally. The mushrooms should become browned and soft. Add 1 teaspoon of fresh thyme or ½ teaspoon of dried thyme, along with salt and pepper to taste. Mix well and then set the mushroom mixture aside. Now, it’s time to combine everything. Once the rice is cooked, remove it from the heat. Use a fork to fluff the rice gently. Stir in the remaining tablespoon of butter and the sautéed mushroom mixture. Mix everything together until it's well blended. Taste the rice and adjust the seasonings if needed. You can add more salt, pepper, or thyme based on your preference. For a finishing touch, garnish with freshly chopped parsley and optional grated Parmesan cheese. Enjoy your flavorful garlic butter mushroom rice as a comforting meal! - Ensuring perfect rice texture: Rinse your rice well. This step washes away excess starch. Clean rice cooks up fluffy, not sticky. Use a fine mesh strainer for best results. Always measure the broth correctly. Too much liquid leads to mushy rice. - Choosing the right mushrooms: I love using cremini mushrooms for this dish. They add a rich, earthy taste. If you want, try button or shiitake mushrooms. Each type brings its own flavor. Just make sure they are fresh and firm. - Additional herbs and spices to try: Fresh herbs really boost flavor. Consider adding rosemary or oregano for a twist. A pinch of red pepper flakes can also add a nice kick. Experiment with what you enjoy! - Adjusting richness with butter and cheese: You can change the creaminess by adding more butter. For a cheesy touch, sprinkle grated Parmesan cheese before serving. It melts beautifully into the warm rice. - Serving suggestions: Serve this dish warm in a nice bowl. Pair it with grilled chicken or fish for a full meal. It makes a great side dish, too! - Creative garnishing options: Fresh parsley adds a pop of color. You can also use microgreens for a fancy touch. A squeeze of lemon juice brightens the flavors and makes it look appealing. Pro Tips Rinse the Rice: Rinsing the rice helps remove excess starch, resulting in a fluffier texture once cooked. Choose the Right Mushrooms: Cremini mushrooms add a rich flavor, but feel free to mix in shiitake or button mushrooms for variety. Butter for Flavor: Using unsalted butter allows you to control the saltiness of the dish while enhancing the overall flavor. Fresh Herbs: Fresh thyme elevates the dish, but if using dried, adjust the amount as it is more concentrated. {{image_2}} You can add chicken or shrimp to this dish for extra protein. Simply cook diced chicken breast or shrimp in the pan before adding the mushroom mixture. This adds flavor and makes the meal heartier. If you prefer vegetarian options, try adding beans or tofu. Cook them until warm and mix them in with the rice. These options keep the meal filling while keeping it meat-free. To make this dish vegan, swap the butter for olive oil or vegan butter. This change keeps the rich taste without using animal products. For a gluten-free option, ensure your broth is gluten-free. Most vegetable broths fit the bill, so check the label. Use rice that is naturally gluten-free, like jasmine or basmati. You can add different herbs or spices to change the flavor profile. For example, rosemary or oregano can give it a fresh twist. Just sprinkle in a little as you cook. Adding vegetables is another great way to mix things up. Peas, bell peppers, or spinach can boost the nutrition and color of the dish. Simply sauté them with the mushrooms for a tasty addition. To keep garlic butter mushroom rice fresh, store it in the fridge. Use airtight containers to prevent moisture loss. This way, it can stay good for about 3 to 4 days. Always let it cool to room temperature before sealing it. This helps avoid condensation inside the container. When reheating, the best method is the stovetop. Add a splash of broth or water to the rice. Heat it gently in a pan over low heat. Stir frequently to make sure every grain warms up. This method helps keep the rice fluffy. Avoid the microwave if possible, as it can make the rice soggy. To freeze garlic butter mushroom rice, first cool it completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat on the stovetop as mentioned before to keep the taste and texture. You can use many grains in place of rice. Quinoa is a great option. It has a nice texture and is packed with protein. Bulgur wheat also works well and cooks quickly. For a low-carb choice, try cauliflower rice. It absorbs flavors well and offers a light base for your dish. Don't hesitate to experiment with different grains to find what you love! Yes, you can make this recipe ahead of time. Cook the rice and mushroom mixture as usual. Allow them to cool before storing. Place the rice and mushrooms in an airtight container in the fridge. They can last for about four days. When you're ready to eat, just reheat it in a pan. Add a splash of broth to keep it moist. To boost the flavor, add a squeeze of lemon juice at the end. This brightens the dish. You can also mix in some sautéed spinach or kale for extra greens. For a deeper taste, sprinkle in some smoked paprika or red pepper flakes. Consider using fresh herbs like basil or chives for a fresh touch. Experiment with these tips and find your perfect flavor! This blog post covers how to make garlic butter mushroom rice using simple ingredients. We started with the main components, like long-grain rice and vegetable broth. Then, we enhanced flavor with garlic, mushrooms, and thyme. I provided step-by-step instructions to prepare each part. In the end, you can have fun with this recipe. Try adding proteins or different herbs to make it your own. With easy storage tips and variations, enjoy this dish any time. Cooking can be simple and delicious.

Savory Garlic Butter Mushroom Rice

A delicious and aromatic rice dish cooked with garlic, butter, and mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup long-grain rice (jasmine or basmati preferred)
  • 2 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 small onion, finely chopped
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • to taste Salt and pepper
  • for garnishing Fresh parsley, chopped
  • optional Parmesan cheese, grated

Instructions
 

  • Rinse the rice under cold water until the water runs clear. This helps to remove excess starch for a fluffier texture.
  • In a medium saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the pan. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are browned and soft.
  • Stir in the thyme, salt, and pepper, adjusting to taste. Remove the mushroom mixture from the pan and set aside.
  • In the same pan, add the vegetable broth and bring it to a boil. Once boiling, add the rinsed rice, stirring briefly to combine.
  • Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender.
  • Once cooked, remove the rice from heat and fluff it with a fork. Stir in the remaining tablespoon of butter and the sautéed mushroom mixture until evenly distributed.
  • Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley and optional grated Parmesan cheese before serving.

Notes

For a richer flavor, use homemade vegetable broth.
Keyword butter, garlic, mushrooms, rice